As I have written before, I always make the Bollito Misto for Andrea for Christmas, mostly for the wonderful soul warming broth which we serve several ways, first with tortellini and a dusting of parmesan cheese. This year I also bought some Passatelli, an extruded "paste" which cooks in the broth, served in Emilia Romagna. But the real reason to make Bollito, is for the left over meat. This year we ate a tiny bit for a light dinner with a drizzle of new oil and some Sicilian Sea salt.
Today after a caffe latte and some panettone, I started my Lesso Rifatto.
No need to rush, so I used my clay pot for a slow stew. Where I live is famous for the red onions, used in Tuscan cooking. Slow cooking brings out their sweetness and is perfect for this dish.
Thinly sliced and cooked until almost melting, I then added tomato sauce, lightly salted the stew and let it continue to "pippare" , over low heat, the sauce barely "spits" like molten lava.
When the sauce is cooked, I added the cubed left over beef and again let it slowly warm together.
My kind of comfort food. The prefect cure for the holiday overload!
Try it one of these wintery days. A huge pot of Bollito Misto will feed you and your friends for days. I left a little extra meat for tomorrow to make little meat and potato croquettes.
Another excuse for salt, perhaps with a squeeze of lemon.
1 pound leftover boiled meat, chopped into small cubes
1-1/2 pounds red onions, finely sliced
2 cups stewed tomatoes, or red wine
Sauté the onions in olive oil; when golden, add tomatoes or red wine. Season to taste with salt. Bring to a boil and let cook for 10 minutes. Add the leftover beef and cook covered for an additional 20 minutes. To make this even richer, add some cubed raw potatoes to the pan with the onions.